Pecan Pizza Tart (Gluten Free)

We still have lots of pecans, so I’m working on some pecan recipes.  The crust on this could either be used with a sweet or savory filling.  There were savory ingredients in the fridge, so that’s what I used.

Gluten Free Pizza Tart

Pecan Pizza Tart (Gluten Free)

Total Time: 1 hour

Yield: Serves 8


  • 2 cups pecan flour / meal
  • 1 large egg
  • 3-4 TBSP butter
  • 1/2 cup grated parmesan or romano cheese
  • Pinch salt
  • Filling
  • 2 TBSP olive tapenade (optional)
  • 1 TBSP dijon mustard
  • 1 TBSP ranch dressing
  • 1/2 cup grated parmesan or romano cheese
  • 1/2 - 1 cup shredded monterey jack cheese
  • 8 oz cream cheese, room temperature
  • 3 oz thinly sliced salami or pepperoni, diced
  • Fresh basil leaves


  1. Heat oven to 350.
  2. In a food processor, combine all ingredients well. Press evenly into the bottom and sides of a 10" tart pan.
  3. Bake 10 minutes, until set. Cool about 15 minutes.
  4. Filling
  5. Combine the first three ingredients well. Stir in parmesan and jack cheeses.
  6. Spread onto the bottom of the pecan crust.
  7. Scatter salami on top.
  8. Bake 20-30 minutes until cheese is melted.
  9. Cool slightly.
  10. Scatter torn basil leaves on top.